Standing alone in the 3 a.m. darkness of a petite Paris apartment that my friends and I had called home for a week, I awakened from a dream in which I was picnicking on a grassy knoll with an exploding basket of runny cheeses and potato salad a la Francaise—the silky, vinaigrette-dressed potato salad that rivals the mayo-clad counterpart we all know and love. I groggily shuffled over to our tiny fridge to find nothing but a small heap of strawberries quietly rotting from our neglect. (This wasn’t quite the Paris experience I had hoped for.)

As the sun’s rays finally flooded through our windows, Paris came alive: the collective hum of scooters and cars, the faint clack-clack-clacks of women deftly walking in heels on the patchy cobblestone streets. I wound a scarf around my neck and soon I was clack-clacking along with them, on a mission to recreate my dream picnic.

But my Paris rendezvous with potato salad a la Francaise was not to be. The city is full of distractions when you’re on a mission—all kinds of amusements that only the strong-willed can resist: the streetside crepe stands, the artsy store window displays neighboring populated cafes on almost every corner. By the time I had reached La Grande Epicerie, the mothership of gourmet shops in Paris, to purchase my ingredients, I already had inhaled a ham and cheese crepe, a slice of pear tart (washed down with un chocolat viennois, nonetheless), and two chocolate croissants (How do the French stay so thin?). Clearly, my willpower needs a little more work.

Now that I’m back in my kitchen where distractions are scarce, this potato salad dream is front and center. For French potato salad, boiled potatoes are sliced or quartered, dressed by a tangy vinaigrette studded with scallions, dill and tarragon. It’s served warm, or at room temperature, so the licorice flavors of tarragon and sharp acidity of white wine vinegar aren’t dulled by the cold. It’s a small pleasure when paired with a simple sandwich of the meat-and-cheese variety, and is especially luxurious when tucked into a picnic basket for a leisurely outdoor meal on the grass in your nearest park.

The following is a basic French potato salad that you can use as a blank canvas: add in some bacon bits for a smoky treat, or caramelize some yellow onions for a sweet note. I use baby Red Rose potatoes simply because they’re bite-sized and make for a lovely presentation, but you’ll be fine with regular-sized red potatoes, fingerlings or any other waxy variety.

FRENCH POTATO SALAD
4 to 6 side servings

• 1 1/2 pounds baby red potatoes (or any other waxy variety)
• 1/4 cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 2 scallions, minced
• 2 teaspoons fresh dill, chopped
• 2 teaspoon fresh tarragon, minced
• 1/4 teaspoon garlic, minced
• Salt and pepper, to taste

PROCEDURE:

1. Scrub potatoes in cold water until clean. Remove any eyes or weird growth with a paring knife.
2. Fill a large pot with water over high heat and bring to a boil. Place potatoes in pot and cook, covered, until just tender, about 10 to 15 minutes. (If using larger potatoes, cook time will be a bit longer.) You’ll know they’re done when you can pierce a potato easily with a knife. Drain, and let cool while you make the vinaigrette.
3. Whisk olive oil, vinegar and Dijon mustard in a small bowl. Add in scallions, tarragon, dill and garlic. Set aside.
4. While still warm, slice potatoes into 1/4-inch discs, and place in a large serving bowl.
5. Pour vinaigrette over potatoes and toss to coat. Add salt and pepper to taste. Serve immediately while warm, or cool to room temperature. Now go out and have a picnic under the sun.

This entry was posted on Sunday, January 23rd, 2011 at 7:09 pm and is filed under Fruit/Vegetables, In the kitchen, Salads, Side dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.